I absolutely love ribs! There are so many different ways you can add flavor, by keeping it simple with a dry rub, getting that sticky glaze or a spicy vinegar wet sauce. I love the Carolina style of a wet sauce because it calls for a bit of spice. I can’t seem to make anything without adding some kick to it.

This Carolina style rib recipe was absolutely one of the best-tasting ribs I’ve ever had. It starts with a simple dry rub seasoning, the proper smoke and then the wet sauce to finish them off. My mouth is watering just thinking about these succulent ribs so, Let’s get to it!

Smoked Carolina rib

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Prep Time 15

Cook Time 6

Total Time 6 25

Course Main Course

Cuisine American

Servings 2

Ingredients

2 Racks of ribs
Mustard as a binder

Dry Rub

1 tbsp Coarse kosher salt
2 tsp Coarse black pepper
2 tsp Garlic powder
2 tsp Smoked paprika
1-2 tsp Chipotle powder

Carolina Wet Sauce

2 cups Apple cider vinegar
2 tbsp Lemon juice
1 tbsp Ketchup
1 tbsp Honey
1 tsp Crushed red pepper flakes
1 tsp Cayenne pepper
1 tsp Coarse kosher salt
1 tsp Coarse black pepper

Instructions

Start by prepping your whole spare ribs by removing any excess fat and membrane.
Combine all of your dry rub seasoning and mix with your fingers.
Add a tablespoon of mustard on top/bottom of each rib and season generously.
Set your smoker up for 250 degrees. You can use cherry wood, apple wood or hickory for best results.
Once your smoker hits 250 degrees place your racks on and let the smoke do its job. The first two hours is essential. After two hours, check the ribs and spritz with apple cider vinegar every 20-30 mins. I did not wrap these ribs and I let them ride the whole time.
When your ribs begin to get a bit tender make your Carolina wet sauce.
Place a saucepan over medium heat, this can be on your stove or an induction burner, and start by adding your apple cider vinegar, ketchup, honey, lemon juice, red pepper flakes, cayenne pepper, pepper and salt. Let it simmer/boil for 4-6 mins.
Let it rest for 15-20 mins and start wet saucing your ribs for the rest of your smoke. The whole smoke took me about 5-6 hours. I wet sauced them every 20-30 mins.
If you do this properly like I have mentioned then you will have a tremendous smokey bark with a beautiful smoke ring.
I fed my neighborhood and the majority of the feedback was, “There were the best ribs I’ve ever had”.
When probe tender pull them and rest for 15-20 mins and slice.
Serve and enjoy with family/friends!